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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This special corn bread has spice added to it with its jalapeno peppers. The Mexicorn adds lots of wonderful color.Gene Pitts, Wilsonville, Alabama Ingredients:
1 cup king arthur unbleached self-rising flour |
1 cup cornmeal |
1-1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 egg, beaten |
1 can (11 ounces) mexicorn, drained |
1 cup chopped onion |
3 to 4 jalapeno peppers, seeded, deveined and diced |
1-3/4 cups buttermilk |
2 cups (8 ounces) shredded cheddar cheese, divided |
Directions:
1. Combine flour, cornmeal, baking powder and salt; set aside. In another bowl, combine egg, corn, onion, peppers, buttermilk and 1-3/4 cups cheese. Stir corn mixture into flour mixture. Pour into a greased 10-in. ovenproof skillet. Bake at 350° for about 40-50 minutes or until bread tests done. Top with remaining cheese and remove from the oven. Yield: 8 servings.
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